Tuesday, February 16, 2010

mmmmmmmmmMigas!

I love Migas.

I had Migas the first time I spent time in Austin, Texas, on the trip I call the "seal of approval" tour of the state. My sweet Randy went to THE University of Texas, and we spent a couple of days doing "old home week" in Austin a few summers ago.

At a Mom and Pop diner, I wanted to order a "traditional" Tex-Mex breakfast. Randy suggested Migas. I was hooked.

All Migas is is corn tortillas (fresh or leftover), scrambled eggs, cheese, and salsa with chopped onions, chilis, and maybe some meat. And best of all, it's a sort of "scramble the fridge" contents kind of dish.

It can be served with refried beans, more corn tortillas, and of course, with a side of meat.

As I researched this post, I discovered that Migas is commonly eaten by Catholics during Lent (which starts tomorrow). It's especially good on Meatless Fridays -- and it's also good for dinner, which is when I had it. The Spanish version is similar, but it might also use bread crumbs instead. (And it's not far from a Spanish Tortilla, which is cooked potatoes with eggs -- again, a delicious, humble dish).

I adapted this recipe for Migas from Grandma's Cookbook, eliminating the items that aren't readily hanging around the kitchen. After all, Migas is a food that is a humble platform for leftovers. Sure, you can make it fresh and sassy, but why not make it with you have on hand?

2 comments:

Awesome Ging!! I've been wanting to try migas for some time now! Your recipe sounds delish!! I am definitely putting this on my to try list! :-) Hope you are doing well chica!! (((((((((hugs!!))))))))))